Wednesday, November 20, 2013

Pumpkin Roll...A Thanksgiving Must!

For those of you who do not know me... I grew up with a grandma who is an amazing cook!  She adds love to everything she creates.  Especially at the holidays.  A Thanksgiving tradition or a "must have" in our family is the pumpkin roll.  If you have never indulged... please do.  It will not disappoint!



  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon
  • 3/4 cup all-purposed flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon chopped nuts (optional)
  • 1 cup confectioners' sugar
  • 6 ounce cream cheese
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract


  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the lemon juice, flour, baking soda, cinnamon, ginger, nutmeg and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with chopped nuts (optional). 
  3. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.  Enjoy! 


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